Preheat oven to 375 degrees
Cook 1 lb. egg noodles in salted water - drain and set aside
In a large bowl combine 1 cream of chicken and 1 cream of mushroom soup, 3/4 C heavy cream,
1/2 C grated cheddar cheese, 1 t garlic salt and salt and pepper to taste.
Add 2-3 C cubed, cooked chicken and 1 (16 oz) package of peas and carrots)
Pour mixture into a large casserole dish and smooth out.
In a small bowl mix 1/3 C Italian breadcrumbs, 2/3 C Parmesan cheese, and 2 T melted butter.
Mix well and sprinkle evenly over the top of casserole.
Place baking dish in oven and bake for 30-35 minutes or until vegetables are tender and sauce is bubbly.
Remove from oven and let cook 5 minutes.
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